What you need to know about my boyfriend, Dave or “Dahv” as we like to say… is that he could eat Chinese food every night of the week and be perfectly happy. Our January goal of “no-chinese-takeout” is VERY hard for him! With this in mind, Dave is very simple to please with food… if I make it spicy, he will eat it. He never makes any requests or complaints so I can pretty much do what I want… which is awesome!
Last night, he texted me one word “homus” … and yes, that’s how he spelled it (hey no one’s perfect!). Keeping in mind that the kid NEVER asks me to cook anything special for him, I had to make him my homemade hummus!
I have perfected the stuff so well that I don’t need the recipe anymore but I will give it to you anyway. It is a good recipe to start with, if you have never made the stuff before. What’s awesome about making your own hummus is that you can really do whatever you want with it! I’ve made it with extra garlic, feta cheese, red peppers, extra spicy… it’s fun to play around with.
For this batch of hummus, I decided to stick with the basic recipe. It was unbelievable. I am so happy that Dahv requested the hummus because it was just so yummy. The past few tries I had used less Tahini, but this time I think I used around 3 full tablespoons. It gave the hummus a great sesame flavor and toned down the flavors of the other spices that went in. I kept it simple and stuck with the minced fresh garlic, cumin, and just a few shakes of paprika and parsley. ½ teaspoon of cayenne pepper made it’s way in too… but it’s pretty much in everything I make so don’t be too surprised!
Make sure you save the liquid from the beans in a separate glass, it is a really important part of the recipe. Using the liquid makes the hummus thicker and has more flavor than thinning with water, and less fat than thinning with more olive oil.
Last night, we didn’t even get to let the hummus sit in the fridge, we just dug right in with some whole wheat pita and celery. MMM! I hope this satisfied Dahv’s “hommus” craving!
Here’s a plethora of some other hummus recipes from the Food Network!
Prep Time: 10 Minutes Ready in: 1 Hour (or less!)
2 Cans Garbanzo beans/Chick Peas
2-4 Tbsp Tahini
¼ Cup Lemon Juice
1 tsp Salt
½ Tbsp Garlic
1 tsp Cumin
1 Tbsp Olive Oil
You can add more garlic, crushed red pepper, cayenne pepper, feta cheese, roasted red peppers, or any other spice!
- Open cans of beans and drain, saving the liquid in a separate container.
- Pour the drained beans in a food processor. Add garlic, spices, lemon juice, olive oil, and 2 T of Tahini. Blend on high until it starts to get smooth.
- Add a little of the drained bean liquid to the food processor at a time. This makes it really creamy, so you don’t have to use very much oil! Blend in the processor until it reaches desired consistency.
- Spoon into a bowl or container. Top with a sprinkle of paprika and parsley for garnish and refrigerate for at least an hour so the flavors mix together.